Creamy Herb Dressing over Asparagus

1 1/2 cups mayonnaise
2/3 cup heavy whipping cream
1/2 cup chopped green onions
1/2 cup minced fresh parsley
2 Tbsp minced chives
2 Tbsp lemon juice
2 pounds fresh asparagus spears, trimmed

In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour.

In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Store dressing in refrigerator.

Note: I warmed the dressing slightly to knock the chill off before serving over the asparagus.